Taco Salad



  • 2 lb ground beef or other leftover meat
  • 1-2 tsp cumin
  • 1-2 tsp sea salt
  • 1-2 grated carrots
  • ½ grated beet
  • 2 stalks chopped celery
  • 1-2 grated radishes
  • ¼ bunch cilantro, finely chopped
  • Fresh greens (a few big handfuls)
  • Fresh sprouts (a few tablespoons)
  • 1 cucumber, cubed
  • Dressing:
  • 4 Tbls olive oil
  • 1 pinch sea salt
  • 1 pinch dried oregano or Italian seasoning
  • 1 Tbls apple cider vinegar
  • ¼-1/2 freshly squeezed lemon


  • Combine the dressing ingredients in a jar with a lid and shake. Save leftovers for future salads.
  • Brown the ground beef on a skillet over medium heat. When it is almost cooked through, add the cumin and sea salt and stir well. 
  • Once the meat is done and you have chopped all the veggies, make a salad on your plate starting with the greens on the bottom and then pile up the veggies. Put the meat on top and add your dressing. Enjoy!